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Tiramisu Cupcakes

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Soft almond and espresso-swirled cupcakes topped with a fluffy Amaretto mascarpone buttercream, inspired by the flavors of classic tiramisu. Perfect for celebrations or when you want an elegant twist on a favorite Italian dessert.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Total Time: 42 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American-Italian

Ingredients

For the Cupcakes:

150 g all-purpose flour

50 g almond flour (or substitute with more all-purpose flour)

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

70 g butter, room temperature

200 g granulated sugar

3 large eggs, room temperature

150 g sour cream (or full-fat Greek yogurt), room temperature

2 tbsp vegetable oil (e.g., canola)

1 1/2 tsp vanilla extract

1 tbsp instant espresso powder

For the Mascarpone Buttercream:

200 g butter, slightly softened

100 g mascarpone cheese

360 g powdered sugar, sifted

1/2 tsp vanilla bean paste

2 tsp Amaretto (or vanilla extract)

Cocoa powder, for dusting

Instructions

  1. Preheat oven to 160ºC/320ºF and line a 12-cup cupcake tray with liners.
  2. Sift together flours, baking soda, baking powder, and salt. Set aside.
  3. Beat butter and sugar for 3 minutes until light and fluffy. Add eggs one at a time, mixing well.
  4. Mix in the dry ingredients on low speed until just combined. Stir in sour cream, oil, and vanilla until smooth (do not overmix).
  5. Divide batter into two bowls. Stir espresso powder into one portion. Swirl the two batters together in the cupcake liners with a toothpick.
  6. Bake 20–23 minutes, or until a tester comes out clean. Cool completely before frosting.
  7. For the buttercream: Beat butter for 4 minutes. Add mascarpone and mix briefly. Mix in half the powdered sugar, vanilla bean paste, and Amaretto. Add the rest of the sugar and beat until smooth and fluffy.
  8. Pipe frosting onto cooled cupcakes using a round tip. Dust with cocoa powder before serving.

Notes

  • Replace almond flour with equal all-purpose flour for nut-free version.
  • Amaretto can be swapped with vanilla extract for alcohol-free buttercream.
  • Mini cupcakes: Bake 10–12 minutes.
  • Store cupcakes in an airtight container in the refrigerator. Bring to room temperature before serving.

Nutrition

Find it online: https://cheftinaskitchen.com/tiramisu-cupcakes/